4 Easy Back to School Snacks

Snacking made simple, and delicious. Tieghan Gerard of Half Baked Harvest shares four easy-to-make recipes perfect for after school snacks.

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Back to school time is here! That means getting organized, planning meals, sourcing new school supplies, and preparing after school snacks.

Back when I was going to school, I used to love after school snacks. I’m not sure if it was just me, but I never ate much throughout the school day. At lunch I was always busy talking with friends, so by the time I came home I was starving. Big after school snacks were always my thing, so I’m excited to share some updated versions of my old favorites…quick snacks with something for everyone.

Up first we have a classic, easy tomato soup with garlic butter grilled cheese. Yes, you guys, garlic butter grilled cheese. It’s just as delicious as it sounds, and perfect for dipping into this homemade tomato soup. The soup has a grand total of five ingredients and start to finish, takes maybe 30 minutes to prepare.

I’d recommend making the soup on the weekend and then just heating it up for a super quick snack during the week. It’s the perfect light soup + sandwich combo, great for when you need something hearty and comforting after school. Plus, making homemade tomato soup gives you an excuse to invest in this majorly cute Staub tomato pot…it’s my favorite!

Moving right along, back when I was in middle school my mom used to bake all the time. We’d almost always have cookies or some kind of chocolate treat in the kitchen at all times…really, at all times. My mom loved to bake (and still does). Often she would make fresh banana bread and my brothers and I used to love snacking on it.

With fall right around the corner, I was inspired to make a quick pumpkin bread to go along side a steaming hot homemade Chai latte. Mmm, how good does this combo sound? Pumpkin bread + chai lattes for a 4 pm snack? Yes, I would totally look forward to this snack all day long. It’s perfection.

For a quick grab and go snack, I always like to have homemade granola on hand. This apple spice granola, loaded with oats, nuts, seeds, dried cranberries, and apples, is one of my favorites.

I like to eat it atop a bowl of yogurt, sprinkled over a piece of almond butter toast, or sometimes I’ll even sprinkle the granola over my Chai latte to add a little crunch. It’s also a great snack to pack up and take along with you wherever you go. I love storing my granola in these pretty Weck Canning Jars that are both functional and stylish.

Heat the olive oil over medium heat in a large pot. Add the onion and cook until soft, about 10 minutes. Add the tomatoes and season with salt and pepper. Cook another 10 minutes or until the tomatoes begin to break down. Stir in the milk.

Using a hand held blender, puree the soup until smooth. Stir in the pesto and, if needed, thin the soup with additional milk or water. Taste and adjust salt and pepper to your liking. Keep warm over low heat until ready to serve.

Grilled Cheese

In a small bowl, stir together the butter and garlic.

Heat a large skillet over medium heat and add a pat of butter. Spread the outside of each slice of bread with the garlic butter. Arrange the cheese on the opposite side, making a sandwich. Place the sandwiches, one at a time, in the skillet and cook until golden on each side, about 4-5 minutes per side.

Ladle the soup into bowls and top with fresh basil. Serve the grilled cheese on the side. Enjoy!

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Pumpkin Bread

Votes: 5
Rating: 3.2
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Servings

1loaf

Ingredients

1can pumpkin puree15 ounce

1/2cupcanola oil

2eggs

2teaspoonsvanilla extract

1cuppacked light brown sugar

2 1/2cupsall-purpose flour

1tablespoonbaking powder

2teaspoonspumpkin pie spice

1teaspoonkosher salt

Servings

1loaf

Ingredients

1can pumpkin puree15 ounce

1/2cupcanola oil

2eggs

2teaspoonsvanilla extract

1cuppacked light brown sugar

2 1/2cupsall-purpose flour

1tablespoonbaking powder

2teaspoonspumpkin pie spice

1teaspoonkosher salt

Votes: 5
Rating: 3.2
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Instructions

Preheat the oven to 350 degrees F. Grease a 9x5 inch bread pan.

Whisk together the pumpkin puree, canola oil, eggs, vanilla, and brown sugar in a medium bowl until smooth. Stir in the flour, baking powder, pumpkin pie spice, and salt until just combined. Pour the mixture into the prepared bread pan.

Transfer to the oven and bake for 50-55 minutes or until the top is lightly golden and a toothpick inserted into the center comes out clean. If the top is browning before the center of the bread is done cooking, cover with foil.

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Chai Maple Latte

Votes: 9
Rating: 3.44
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Servings

2lattes

Ingredients

2chai tea bags

1/2teaspooncinnamon

1/4teaspoonginger

1cuphot water

2-4tablespoonsreal maple syrup

1cupwhole milk

Whipped cream and grated nutmegfor serving

Servings

2lattes

Ingredients

2chai tea bags

1/2teaspooncinnamon

1/4teaspoonginger

1cuphot water

2-4tablespoonsreal maple syrup

1cupwhole milk

Whipped cream and grated nutmegfor serving

Votes: 9
Rating: 3.44
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Instructions

Add the tea bags, cinnamon, and ginger to a heatproof bowl. Pour the hot water over and let steep for 5-10 minutes. Remove the tea bags and stir in the maple.

Meanwhile, froth the milk according Nespresso manufacture directions.

Divide the tea between 2 mugs. Pour over the frothed milk. Top with cream and grated nutmeg.

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Apple Spice Granola

Votes: 4
Rating: 2.5
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Servings

4cups

Ingredients

3cupsold fashioned oats

2cupsmixed nuts and/or seeds

4tablespoonsbutter

1cuppure maple syrup

2teaspoonsvanilla extract

2teaspoonscinnamon

1/2teaspoonnutmeg

1/2teaspoonginger

1/2teaspoonsalt

1cupdried cranberries

1cupdried apples

Servings

4cups

Ingredients

3cupsold fashioned oats

2cupsmixed nuts and/or seeds

4tablespoonsbutter

1cuppure maple syrup

2teaspoonsvanilla extract

2teaspoonscinnamon

1/2teaspoonnutmeg

1/2teaspoonginger

1/2teaspoonsalt

1cupdried cranberries

1cupdried apples

Votes: 4
Rating: 2.5
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Instructions

Preheat oven to 325 degrees F.

In a large bowl combine the oats and nuts/seeds. Toss well.

In a small pot, melt together the butter and maple syrup until combined. Remove from the heat and stir in the vanilla, cinnamon, nutmeg, ginger, and salt. Pour the warm mixture over the dry oat mixture and mix to fully combine. I normally stir for a good 3 to 5 minutes.

Spread the granola out onto two parchment lined baking sheets with sides. Bake for 30 to 40 minutes, stirring every 15 minutes so the granola will get evenly toasted. Let cool completely, and then stir in the cranberries and apples. Store in airtight container for up to one month.